Sweet Potato Black Bean Burgers
A hearty and flavorful plant-based burger packed with protein and fiber, baked to perfection.
Equipment
- Baking Sheet
- Mixing Bowl
- Saucepan
- Fork or potato masher
Ingredients
- 1 large sweet potato (13-14 ounces)
- 1 can black beans (15 ounces, drained and rinsed)
- 1/2 small white onion grated
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp salt
- 1 1/2 cups Panko bread crumbs
- As needed brioche buns for serving
- As needed store-bought guacamole for serving
- As needed vegan mayonnaise for serving
- As needed red onion slices for serving
Instructions
- Preheat your oven to 425°F (220°C). Prepare a baking sheet with cooking spray or a light brush of oil.
- Peel and dice the sweet potato into small cubes. Boil in a saucepan until tender, about 15 minutes. Drain and let cool.
- In a large mixing bowl, combine the cooked sweet potatoes and black beans. Mash them together until slightly chunky.
- Grate the half onion directly into the bowl and mix well.
- Add garlic powder, smoked paprika, chili powder, and salt. Stir to combine.
- Finally, add the Panko bread crumbs and mix until the mixture holds together.
- Divide the mixture into four equal portions and shape into patties.
- Place the patties on the prepared baking sheet and bake for 15 minutes. Flip and bake for an additional 15 minutes.
- Serve immediately on brioche buns with guacamole, vegan mayonnaise, and red onion slices.
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Notes
Store uncooked patties in the fridge for up to 3 days or freeze for longer storage. Cooked patties can be stored in the fridge for 3 days.